Re:The Adulteration of Italian Olive Oil
by davyjones on Sunday January 26, 2014 @11:38PM
(#7128843)
To quote an excerpt from that link:
" Virgin olive oil was, amongst all the oils studied, that which took longer to produce this type of compounds and produced a lower concentration of them."
I am going to assume (and hope) that that was an off-the-shelf sample, which includes the adulteration you are talking about. Unfortunately, there no further information available.
" Virgin olive oil was, amongst all the oils studied, that which took longer to produce this type of compounds and produced a lower concentration of them."
I am going to assume (and hope) that that was an off-the-shelf sample, which includes the adulteration you are talking about. Unfortunately, there no further information available.